Latin Rub for Steak
Makes enough for 4-12 ounce steaks

4 Steaks (10-12 ounces each; about 1″ thick)
1/2 c. Cumin Powder
1/2 c. Chili Powder
4 T. Ground Coriander
2 T. Cayenne Powder
4 T. Black Pepper
2 T. Cinnamon
2 T. Brown Sugar
1 T. Salt
1 T. Garlic Powder (not Garlic Salt)
1/4 c. Vegetable Oil
1 Lime, cut into quarters

Remove steaks from refrigerator to bring to room temperature.  Meanwhile, start your grill.  While the grill is heating up, mix well all the ingredients listed, except vegetable oil and lime, in a small bowl.  When the grill is ready, rub steaks on both sides with the vegetable oil, then dredge in the rub mix.  Place the prepared steaks on the grill; for medium rare doneness, grill about
4 minutes on each side.  Remove steaks to serving plate and garnish with lime wedge.

Michaela Rosenthal
Woodland Hills, CA

Tangerine-Lime Mojo Meat Marinade

Ingredients:
1 teaspoon grated tangerine zest
3/4 cup fresh tangerine juice
1/2 teaspoon grated lime zest
1/2 cup fresh lime juice
2 garlic cloves, crushed
2 teaspoons whole grain mustard
1 teaspoon kosher (coarse) sea salt
1/2 teaspoon ground red pepper
1/2 teaspoon ground cumin
1/4 cup chopped fresh cilantro
1/2 cup virgin olive oil

Directions:
Place all ingredients in a blender.  Process for 30 seconds to incorporate.  With the motor running, add oil in a thin stream.  Place in a glass jar with a lid for storage if not using right away.

Patricia Nieh
Portola Valley, CA

Smokey Mango-Mustard Barbecue Sauce

Ingredients:
1 tablespoon salted butter
1 slice bacon, minced
1 medium onion, diced
1 large jalapeno pepper, finely chopped (leave in seeds for hotter sauce)
2/3 cup gainy mustard
1 cup mango chutney
1/2 cup white wine vinegar
1/4 cup brewed coffee
Coarse salt to taste
Freshly ground black pepper to taste

Directions:
Melt butter in medium size, heavy skillet over medium heat.  Add bacon and cook, stirring often, until fat starts to render (about 3 minutes). Add onion and jalapeno.  Cook until bacon is crisp and onion is soft and translucent (3-5 minutes).  Stir in mustard, chutney, vinegar and coffee.  Simmer, uncovered, until sauce is thick and rich (6-10 minutes).  Season with salt and pepper.  Serves 4-6.